FORMATION OF 2,3-DIHYDRO-1H-PYRROLIZINES AS PROLINE SPECIFIC MAILLARD PRODUCTS

被引：40

作者：

TRESSL, R ^{[1
]}

REWICKI, D ^{[1
]}

HELAK, B ^{[1
]}

KAMPERSCHROER, H ^{[1
]}

MARTIN, N ^{[1
]}

机构：

[1] FREE UNIV BERLIN,D-1000 BERLIN 33,FED REP GER

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1985年 / 33卷 / 05期

关键词：

D O I：

10.1021/jf00065a036

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

收藏

页码：919 / 923

页数：5

相关论文

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[1] 5-ACETYL-2,3-DIHYDRO-1H-PYRROLIZINES AND "5,6,7,8-TETRAHYDROINDILIZIN-8-ONES, ODOR CONSTITUENTS FORMED ON HEATING L-PROLINE WITH D-GLUCOSE
SHIGEMATSU, H
SHIBATA, S
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[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1975, 23 (02) : 233 - 237
[2] FORMATION OF PYRROLIDINES AND PIPERIDINES ON HEATING L-PROLINE WITH REDUCING SUGARS
TRESSL, R
REWICKI, D
HELAK, B
KAMPERSCHROER, H
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1985, 33 (05) : 924 - 928
[3] TRESSL R, 1981, FLAVOUR 81
[4] TRESSL R, 1981, 18TH EUR BREW CONV P, P391